Best Reason to Spend $26 on a Bowl of Ramen

Whether it comes from a packet or a noodle bar, ramen is usually a humble food of the people. But Yona’s chef-owner Jonah Kim shows it can also be a luxurious splurge. His pricey but worth-every-penny king crab ramen starts with a broth built with bits and pieces of pig, shiitake mushrooms, kombu (kelp), bonito flakes, and crab offal. To create the bowl, Kim covers a nest of noodles with the umami-rich broth, slim-cut rounds of negi (scallion-like Welsh onions), chunks of crab, and a plug of uni-fortified butter, which slowly releases more fat and flavor as you slurp away.